Cook for about 5 minutes, stirring frequently to help prevent
the sauce from sticking to the bottom of the pan.
Not exact matches
Cook the
sauce over medium - low heat in order
to prevent it
from burning and
sticking on the
bottom of the pan, but be careful
to cook it enough, until you can't taste the flour and is thick enough.
Deglaze the pan with chicken stock scraping the
bottom of the pan
to release any
stuck bits then add fish
sauce, lime juice
from 1 lime, almond butter and tomatoes and bring
to a simmer.
The stirring is important not only because it keeps the rice
from sticking to the
bottom of your pan, but it also helps
to create the lovely smooth and creamy
sauce found in a really good risotto.
I always spread a little bit of the enchilada
sauce on the
bottom of the pan
to keep things
from sticking to it.
Deglaze the pan with chicken stock scraping the
bottom of the pan
to release any
stuck bits then add fish
sauce, lime juice
from 1 lime, almond butter and tomatoes and bring
to a simmer.